Cold brew dashi: kombu, shiitake, niboshi, katsuobushi, vegan & awase in under 24 hours! Clean, gentle Japanese umami for busy cooks.
Cold brew dashi (mizudashi) extracts delicate umami without heat, and is perfect for busy cooks or summer meal prep.
👉Want a deeper dive? Check out my Ultimate Dashi Guide for ratios, taste comparison, and hot vs cold brewing.
🎁FREE Dashi Cheat Sheet
What is Cold Brew Dashi?
Cold brew dashi is a Japanese soup stock made by soaking dashi ingredients in water in the fridge, usually for 8 to 12 hours.
While traditional dashi is made by simmering ingredients on the stove, the cold brew method is a legit, hands-off alternative. It creates a lighter, cleaner umami flavor compared to the stronger taste of simmered dashi, but you can use it the same way in any recipe.
I love this method because it’s super easy and perfect for Sunday meal prep. Just add the ingredients to a container with a lid, pop it in the fridge, and wait. That’s it!
Cold Brew Dashi Basics (Tips + FAQs)
Kombu: 8–12 hours.
Niboshi: 6–12 hours.
Katsuobushi: 8–24 hours.
Shiitake: 12–24 hours.
Always remove ingredients after soaking to avoid cloudy or slimy dashi.
Over-soaked dashi may be slimy, smelly, or cloudy. If it still smells and looks okay, it's safe to use, though the flavor may be weaker or slightly off.
Cold brew dashi lasts up to 3 days in the fridge and about 2 weeks in the freezer. Use it as soon as possible for the best flavor.
Repurpose spent dashi ingredients in miso soup, tsukudani, furikake, mixed rice, onigiri filling, or make dashi soy sauce and ponzu.
6 Cold Brew Dashi Recipes
Here are the dashi types you can cold brew overnight. Whether you're vegan, pescatarian, or just want a no-heat broth, this list has you covered.
| Dashi Type | Soak Time | Vegan? | Flavor & Best Use |
|---|---|---|---|
| Awase (kombu + katsuobushi) | 8-24 hr | Balanced umami, any dishes | |
| Vegan (kombu + shiitake) | 8-12 hr | ✅ | Balanced umami, vegan dishes |
| Shiitake | 12-24 hr | ✅ | Earthy, vegetable dishes |
| Kombu | 8-12 hr | ✅ | Clean & mild, delicate dishes |
| Katsuo | 8-24 hr | Aromatic, any dishes | |
| Niboshi | 6-12 hr | Bold & intense, hearty dishes |
Awase Dashi (Kombu + Katsuobushi)
The most versatile and flavorful dashi of all!
Kombu adds subtle, long-lasting umami, while katsuobushi (bonito flakes) brings a clean, bold flavor. Together, they create a perfectly balanced broth that levels up any dish.
- ⏱️ Soak Time: 8–12 hours (kombu), 8–24 hours (katsuobushi)
- 🍜 Best Use: Just about anything, miso soup, noodles, rice dishes, simmered veggies, you name it!
Vegan Dashi (Kombu + Shiitake)
My go-to plant-based dashi.
This combo has a rich, layered umami from kombu’s glutamates and shiitake’s guanylate. It’s perfect for veganizing any Japanese dish without sacrificing flavor.
- ⏱️ Soak Time: 8–12 hours (kombu), 12–24 hours (shiitake)
- 🍜 Best Use: Any vegan or vegetarian dishes, from soups to stews to dipping sauces.
Shiitake Dashi
Don’t underestimate the mushroom!
This single-ingredient dashi has deep, earthy notes and a distinctive aroma. It’s especially wonderful when paired with seasonal vegetables.
- ⏱️ Soak Time: 12–24 hours
- 🍜 Best Use: Dishes that use veggies, tofu, seafood, or meat.
Kombu Dashi
Simple, elegant, and classic.
Kombu dashi is prized for its clean, delicate flavor, especially in Kyoto-style cooking.
- ⏱️ Soak Time: 8–12 hours
- 🍜 Best Use: Clear soups (like osumashi), chawanmushi, or other dishes that highlight dashi’s purity.
Katsuo Dashi
Light, savory, and versatile.
Made from bonito flakes only, this cold brew version is clean and aromatic, stronger than kombu, gentler than niboshi.
- ⏱️ Soak Time: 8–24 hours
- 🍜 Best Use: Any dish, especially those with layered or savory flavors like gyudon or dipping sauces.
Niboshi Dashi
The boldest of them all!
Niboshi (dried baby anchovies) infuse the water with deep, savory flavor and a hint of ocean brininess.
- ⏱️ Soak Time: 6–12 hours
- 🍜 Best Use: Heartier, bolder dishes like miso soup, ramen, and nimono (simmered veggies).
Over to You!
I hope you're feeling excited to start your cold brew dashi journey, because I’m officially a homemade dashi girl now (though I still keep dashi packets for busy days 😊).
This method makes everyday Japanese cooking simple, slow, and stress-free. If I can do it, so can you!
Tried one of these recipes? I’d love to hear! Tag me on Instagram or drop a comment with your favorite combo.
🎁Grab your FREE dashi cheat sheet! Stick it on your fridge and skip Googling recipes every time 🙂
✨Eager to go deeper? My Ultimate Dashi Guide teaches hot vs cold methods, ratios, bonus recipes, and more.
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Kurumi says
I wouldn’t be a homemade dashi fan without this cold brew method. I put this guide together for myself, and I hope it makes dashi easier and more fun for you too!